Baccalà alla Vicentina (dried cod Vicenza style)

Soak the dried cod, already beaten,(to beat the cod, place between 2 sheets of heavy plastic wrap and pound with a rolling pin to break up the salt) in cold water, changing the latter every 4 hours for 2-3 days. Skin some of the dried cod, split the fish lengthwise, pick out all the bones. Cut the fish into square pieces of roughly the same size.Slice the onions thinly, and brown them with 1/2 cup of oil in a small frying pan. Rinse the salt out of the boneless anchovies, chop them and add them to the onions. Remove the pan from the heat and add some minced parsley. Make a layer of the onions in the pan you will be using to cook the dish, either a heavy cast iron skillet with a lid or other heavy skillet with a lid.
Dredge the salt cod pieces in flour and lay the pieces in a single layer over the onions and spoon the remaining onions over the fish.
Add the milk,the grated parmesan cheese, salt and pepper. Pour oil over the fish until all the pieces are completely covered. Give the pan a gentle shake to level them out.Cook on a very low flame for about four and a half hours. Shake the skillet every now and then without ever stirring. The word in Venetian dialect that describes this phase of cooking is "pipare". Only experience will be able to define the exact cooking of dried cod, which may differ in consistency depending on the specimen. Serve it hot with sliced polenta: baccalà alla vicentina is also delicious after a 12-24 hours rest.